22 November 2007

I found this recipe years ago in Canadian Living magazine. It was a recipe from a small bakery or coffee shop in Toronto that sold these cookies by the hundreds each day. The twist is that you brown a portion of the flour before mixing the dough. Be very careful not to overdo the flour in the oven, and burning it would just ruin the flavour. Baking it in this way gives the cookies a really "nutty" flavour that makes them really special. They do not photograph well, but believe me when I tell you.. I will never do --ooo---you any wrong... (I'm breaking out in song here). Your friends and family will love them!!! With the addition of chunks of good quality chocolate there will be a special place for you in their hearts.

The photo is a gift wrapped by my daughter in her creative way for a friend of hers. There is a gift in each of the 3 layers of the snowman.

4. Bake in 275 f oven for 50 minutes or until light golden. Let cool on baking sheet or rack. (Can be stored in airtight container up to 5 days.)

Makes about 72 cookies

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

They are my daughters favourite cookies as well Peter, so, they have to show up at Christmas!I have never had savourty shortbread..Janet..or maybe I have had something similar in cheese ones.My daughter will be happt hear that you like her "person of snow" Amanada, Katiez,Nora & Proud Italian Cook!The sugar might be called something else in Australia Nora. I tried to put different names for it like berry sugar, instant sugar and fruit sugar..it is just very fine sugar..but not icing sugar.My daughter played many a volleyball championship in her day Helene. She never went to Victoria though...Vancouver yes..Thanks ever so much for visiting Freya & Paul!!!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.